Craving a flavor explosion that's both sweet and savory, tender and vibrant? Then get ready to dive into the world of Korean BBQ ribs, a culinary masterpiece that’s surprisingly easy to recreate at home. Forget dry, tough ribs – this recipe delivers fall-off-the-bone tenderness achieved through a masterful marinade of gochujang, soy sauce, garlic, ginger, and a touch of sweetness. The rich, complex flavor of the ribs is perfectly balanced by the refreshing crunch of our accompanying Mucho Radish Salad, a bright and zesty counterpoint that cuts through the richness of the meat.
This dynamic duo is guaranteed to be a hit at your next gathering, impressing even the most discerning palates. The vibrant colors and irresistible aromas alone will have everyone clamoring for a bite. Ready to experience the magic? Let's get started with the step-by-step instructions to create these incredible Korean BBQ ribs and the delightful Mucho Radish Salad.
Tools Needed
- Pot
- Mixing bowls
- Speed peeler
- Knife
- Strainer
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Ribs
- Soak the ribs in water for 30 minutes to release impurities.
- Rinse the ribs after soaking. Place them in a pot and cover with water. Bring to a boil, add cooking wine, and simmer for 10 minutes to remove any porky smell.
- Rinse the ribs again and place them in a pot with sliced onions. Pour the braising sauce over the ribs.
- Simmer the ribs in the sauce over medium heat for 45-60 minutes, or until the liquid is almost gone.
Step 2. Make the Braising Sauce
- Combine soy sauce, mirin, honey, sugar, minced garlic, and water. Taste and adjust.
Step 3. Prepare the Mucho Radish Salad
- Peel and thinly slice the radish. Mix it with gochugaru, minced garlic, sugar, apple cider vinegar, salt, and sesame oil.
Step 4. Plate and Serve
- Plate the ribs, drizzle with sauce, and garnish with sesame seeds and green onions. Serve with the radish salad and rice.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- Use baby back ribs, about finger-length.
- The initial boil of the ribs is essential to remove impurities.
- Taste the braising sauce as you cook and adjust seasoning as needed.
- Slice the radish as thinly as possible for the salad.
Nutrition
- N/A
FAQs
1. Can I make the ribs ahead of time?
Yes! Marinate the ribs for at least 4 hours, or even overnight for maximum flavor. You can also cook them ahead and reheat gently before serving.
2. What can I substitute for the gochujang?
If you don't have gochujang, you can try a blend of chili garlic sauce and a touch of brown sugar to approximate the sweet and spicy flavor. However, gochujang provides the most authentic Korean flavor.
This Korean Style Baby Back Ribs and Mucho Radish Salad recipe offers a delicious and satisfying meal, perfect for a weeknight dinner or a special occasion. The combination of tender, flavorful ribs and the refreshing crunch of the radish salad creates a harmonious balance of textures and tastes. Enjoy the incredible flavors and share this culinary adventure with your loved ones!